Auckland Lager

Flavor Profile of Auckland Lager: This is similar to the G’Day Mate ale but is a Pilsner. The actual style is a New Zealand Pilsner. That means it maintains the fruitiness of the G’day Mate but the Pilsner malt adds some graininess and a bit of sweetness to the flavor. This is a Lager so it will be smoother flavors than an ale.

Recipe: Auckland Lager
Brewer: Ray Smith
Style: German Pils
TYPE: All Grain

I substituted Kohatu hops instead of the Riwaki in the original recipe because I don’t like grapefruit flavors/aromas.

Recipe Specifications
————————–
Boil Size: 7.07 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.047 SG
Estimated Color: 3.5 SRM
Estimated IBU: 36.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
24.60 g 20% Phosphoric Acid (Mash 0.0 mins) Water Agent 1 –
4 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 48.6 %
4 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3 48.6 %
4.0 oz Wheat Malt, Ger (2.0 SRM) Grain 4 2.7 %
0.75 oz Motueka [7.50 %] – Boil 60.0 min Hop 5 23.2 IBUs
1.00 g Calcium Chloride (Boil 60.0 mins) Other 6 –
0.25 g Gypsum in Boil Kettle (Boil 60.0 mins) Other 7 –
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 8 –
0.50 oz Nelson Sauvin [12.10 %] – Boil 10.0 min Hop 9 9.1 IBUs
0.91 Items Immersion Chiller (Boil 10.0 mins) Other 10 –
1.00 oz Kohatu [5.50 %] – Boil 5.0 min Hop 11 4.5 IBUs
0.04 tsp Fermcap (Boil -1.0 mins) Other 12 –
1.0 pkg Bohemian Lager (Wyeast Labs #2124) [124. Yeast 13 –
0.23 tsp Yeast Nutrient (Primary 3.0 days) Other 14 –

Mash Schedule: BIAB Large Electric Kettle
Total Grain Weight: 9 lbs 4.0 oz
—————————-
Name Description Step Temperat Step Time
Mash Step Add 31.25 qt of water and heat to 149.0 F 149.0 F 60 min

Notes:
——
Mash pH goals:
pH goal is 5.40

This is a lager so fermentation temps are low.

Minutes left
60 – start of boil
add fermcap
Gypsum
CaCl
.75 oz. Motueka
set timer for 50 minutes
10 minutes remaining
at timer add
.5 oz. Nelson Sauvin
Yeast Nutrient
Irish Moss
I.C.
set timer for 5 minutes
5 minutes remaing
at timer add kohatu hops
set timer for 5 minutes
0 remaining at timer

Quaffable Ale

Flavor Profile for Quaffable Ale: A Blond Ale but with a lot more flavor. Imagine a Coors, Bud or Miller Lite but with a LOT more flavor. That is this beer. A great beer for hot afternoons in Texas.

Recipe: Quaffable Ale
Brewer: Ray Smith
Style: Blonde Ale
TYPE: All Grain

Recipe Specifications
————————–
Boil Size: 7.07 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.044 SG
Estimated Color: 4.0 SRM
Estimated IBU: 24.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
23.26 g 20% Phosphoric Acid (Mash 0.0 mins) Water Agent 1 –
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 80.0 %
12.0 oz Carapils (Briess) (1.5 SRM) Grain 3 8.6 %
8.0 oz Caramel/Crystal Malt – 10L (10.0 SRM) Grain 4 5.7 %
8.0 oz Vienna Malt (Briess) (3.5 SRM) Grain 5 5.7 %
8.90 g Calcium Chloride (Boil 60.0 mins) Other 6 –
0.70 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Other 7 –
0.26 oz Centennial [10.00 %] – Boil 55.0 min Hop 8 10.6 IBUs
0.26 oz Centennial [10.00 %] – Boil 35.0 min Hop 9 9.0 IBUs
0.26 oz Cascade [5.50 %] – Boil 20.0 min Hop 10 3.6 IBUs
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 11 –
1.00 Items Immersion Chiller (Boil 10.0 mins) Other 12 –
0.26 oz Cascade [5.50 %] – Boil 5.0 min Hop 13 1.2 IBUs
0.04 tsp Fermcap (Boil -1.0 mins) Other 14 –
1.0 pkg Nottingham Ale Yeast (White Labs #WLP039 Yeast 15 –
0.25 tsp Yeast Nutrient (Primary 3.0 days) Other 16 –

Mash Schedule: BIAB Large Electric Kettle
Total Grain Weight: 8 lbs 12.0 oz
—————————-
Name Description Step Temperat Step Time
Mash Step Add 31.09 qt of water at 155.0 F 150.0 F 60 min

Notes:
——
Timer settings
60- At beginning of boil set timer to 5
At timer add .26 Centennial
55- Set timer to 20
At timer add .26 centennial
35 – Set timer to 15
At timer add .26 Cascade
20- Set timer to 10
At timer add I.C. and Irish Moss and Yeast nutrient
10 – Set timer to 5
At timer add .26 Cascade
5 – Set timer to 5
0- Done

Pitch Nottingham at about 65 degrees.

Das Frucht Ale

Recipe: Das Frucht Ale
Flavor Profile: Uses hops from Germany that have a fruity flavor and aroma. Fruit, in German, is Frucht. Almost an IPA with the IBU’s at 40. It’s a light colored beer but is a bit high in alcohol at 5.8%. Finish is dry and the aroma is of stone fruit.

Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
————————–
Boil Size: 7.07 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.053 SG
Estimated Color: 10.5 SRM
Estimated IBU: 40.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
18.40 g 20% Phosphoric Acid (Mash 0.0 mins) Water Agent 1 –
8 lbs 12.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 2 87.5 %
12.0 oz Caramel Vienne 20L (Briess) (20.0 SRM) Grain 3 7.5 %
8.0 oz Caramel/Crystal Malt – 80L (80.0 SRM) Grain 4 5.0 %
0.35 oz Chinook [13.00 %] – Boil 60.0 min Hop 5 18.1 IBUs
7.80 g Calcium Chloride (Boil 60.0 mins) Other 6 –
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 7 –
0.88 oz Cascade [5.50 %] – Boil 10.0 min Hop 8 7.0 IBUs
0.88 oz Motueka [7.00 %] – Boil 10.0 min Hop 9 8.9 IBUs
0.35 oz Mosaic (HBC 369) [12.25 %] – Boil 10.0 m Hop 10 6.2 IBUs
1.00 Items Immersion Chiller (Boil 10.0 mins) Other 11 –
1.75 oz Mandarina Bavaria [8.50 %] – Boil 0.0 mi Hop 12 0.0 IBUs
0.70 oz Mosaic (HBC 369) [12.25 %] – Boil 0.0 mi Hop 13 0.0 IBUs
0.70 oz Motueka [7.00 %] – Boil 0.0 min Hop 14 0.0 IBUs
0.53 oz Mosaic (HBC 369) [12.25 %] – Boil 0.0 mi Hop 15 0.0 IBUs
3.50 g Gypsum in Boil Kettle (Boil 0.0 mins) Other 16 –
0.04 tsp Fermcap (Boil -1.0 mins) Other 17 –
1.0 pkg San Diego Super Yeast (White Labs #WLP09 Yeast 18 –
0.25 tsp Yeast Nutrient (Primary 3.0 days) Other 19 –
1.76 oz Mandarina Bavaria [8.50 %] – Dry Hop 5.0 Hop 20 0.0 IBUs
1.00 oz Motueka [7.00 %] – Dry Hop 5.0 Days Hop 21 0.0 IBUs
0.70 oz Mosaic (HBC 369) [12.25 %] – Dry Hop 5.0 Hop 22 0.0 IBUs

Mash Schedule: BIAB Large Electric Kettle
Total Grain Weight: 10 lbs
—————————-
Name Description Step Temperat Step Time
Mash Step Add 31.49 qt of water at 155.5 F 150.0 F 60 min

Notes:
——
Mash pH goals:
5.4 IPA’s

Ferment at 66 degrees. WLP090 is good between 65-68 degrees.

G Day Mate

G’day Mate Flavor Description: Only New Zealand Hops are used in this beer. Kohatu has intense floral and tropical characteristics and Zythos aroma includes distinct tropical (pineapple) and citrus tones with slight pine characteristics. No grapefruit to be found here. Just lush tropical flavors but remember that this is borderline an IPA so expect some hop bitterness at the end.

Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
————————–
Boil Size: 7.07 gal
Post Boil Volume: 5.47 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.057 SG
Estimated Color: 7.0 SRM
Estimated IBU: 42.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
24.00 g 20% Phosphoric Acid (Mash 0.0 mins) Water Agent 1 –
10 lbs 5.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 91.6 %
11.5 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 3 6.4 %
3.8 oz Carapils (Briess) (1.5 SRM) Grain 4 2.1 %
1.40 g Pickling Lime in the boil (Boil 60.0 min Other 5 –
1.40 g Pickling Lime in the boil (Boil 60.0 min Other 6 –
10.00 g Calcium Chloride (Boil 60.0 mins) Water Agent 7 –
3.25 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 8 –
1.00 oz Kohatu [5.50 %] – Boil 20.0 min Hop 9 12.9 IBUs
1.00 oz Zythos [10.90 %] – Boil 15.0 min Hop 10 20.9 IBUs
0.21 tsp Irish Moss (Boil 10.0 mins) Fining 11 –
0.00 mg Immersion Chiller (Boil 10.0 mins) Other 12 –
1.00 oz Zythos [10.90 %] – Boil 5.0 min Hop 13 8.4 IBUs
0.19 tsp Yeast Nutrient (Boil 5.0 mins) Other 14 –
1.00 oz Kohatu [5.50 %] – Boil 0.0 min Hop 15 0.0 IBUs
1.00 oz Zythos [10.90 %] – Boil 0.0 min Hop 16 0.0 IBUs
0.03 tsp Fermcap (Boil -1.0 mins) Other 17 –
0.8 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 18 –
1.00 mg Simethicone (Primary 14.0 days) Other 19 –
1.00 oz Kohatu [5.50 %] – Dry Hop 5.0 Days Hop 20 0.0 IBUs
1.00 oz Zythos [10.90 %] – Dry Hop 5.0 Days Hop 21 0.0 IBUs

Mash Schedule: BIAB Large Electric Kettle
Total Grain Weight: 11 lbs 4.7 oz
—————————-
Name Description Step Temperat Step Time
Mash Step Add 31.90 qt of water at 160.4 F 154.0 F 60 min
Mash Step Add 0.00 qt of water and heat to 168.0 F 168.0 F 10 min

Notes:
——
Chill to 180 degrees before adding the 0 hops and then let it steep for 30 minutes.

Chill a few degrees below pitching temp, remove the IC and let the trub settle for 30 minutes.

Since we are fermenting at lower temps. it’s best to use more yeast in the starter than normal.

Damn Good Beer

Damn.Good.Beer Flavor Description:
A richly textured, high alcohol sipping beer with a significant grainy, bready flavor and sleek body. The emphasis is first on the bready, wheaty flavors with interesting complexity from malt, hops, fruity yeast character and alcohol complexity.

Style: Wheatwine
TYPE: All Grain

Recipe Specifications
————————–
Boil Size: 5.77 gal
Post Boil Volume: 4.17 gal
Batch Size (fermenter): 3.75 gal
Bottling Volume: 3.25 gal
Estimated OG: 1.110 SG
Estimated Color: 9.8 SRM
Estimated IBU: 43.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 74.7 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
23.10 g 20% Phosphoric Acid (Mash 60.0 mins) Water Agent 1 –
1 lbs Rice Hulls (0.0 SRM) Adjunct 2 6.2 %
9 lbs 12.3 oz Wheat (DURST MALZ) (3.6 SRM) Grain 3 61.0 %
2 lbs 0.2 oz Pale Malt, Golden Promise (Thomas Fawcet Grain 4 12.6 %
2 lbs 0.2 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 5 12.6 %
10.2 oz Honey Malt (25.0 SRM) Grain 6 4.0 %
0.03 tsp Fermcap (Boil 61.0 mins) Other 7 –
0.37 oz Magnum [12.40 %] – Boil 60.0 min Hop 8 16.5 IBUs
15.20 g Calcium Chloride (Boil 60.0 mins) Water Agent 9 –
1.69 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 10 –
9.2 oz Sugar, Table (Sucrose) [Boil for 15 min] Sugar 11 3.6 %
0.21 tsp Irish Moss (Boil 10.0 mins) Fining 12 –
0.95 oz Citra [13.00 %] – Boil 5.0 min Hop 13 9.2 IBUs
0.19 tsp Yeast Nutrient (Boil 5.0 mins) Other 14 –
0.00 mg Immersion Chiller (Boil 5.0 mins) Other 15 –
1.09 oz Hallertau Blanc [7.20 %] – Steep/Whirlpo Hop 16 11.3 IBUs
0.68 oz Motueka [6.50 %] – Steep/Whirlpool 30.0 Hop 17 6.4 IBUs
1.0 pkg Simethicone Foam control Yeast 18 –
0.6 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 19 –

Mash Schedule: BIAB Large Electric Kettle
Total Grain Weight: 16 lbs 0.1 oz
—————————-
Name Description Step Temperat Step Time
Mash Step Add 28.03 qt of water and heat to 152.0 F 152.0 F 60 min
Mash Step Add 0.00 qt of water at 165.0 F 165.0 F 10 min

Notes:
——
Original recipe was a multi step mash. I converted it to a single step at 152 degrees for 60 minutes.
Original recipe was for a 90 minute boil. I converted it to 60 minutes. With the pilsner it needs to be a hard 60 minutes boil to get rid of the DMS.
Original recipe called for Nelson Sauvin hops but there is a nationwide shortage of them so I used Hallertau Blanc hops.

pH should be 5.5 after acid addition (DO NOT ADD SALTS UNTIL THE BOIL)

Add sugar with 15 minutes left in the boil

High OG means I need a larger starter

Add the last hop addition at flame out and do NOT cool the wort for 20 minutes.

Water additions added to the boil and NOT the mash

Add 1-2 drops of Simethicone to the fermentor to reduce the blow off

BREW NOTES:
DO NOT RUN THE PUMP WHEN THE ELEMENT IS ON. This has so much wheat that the bag clogs easily and the element will run dry and scorch the grain.